Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches

被引：28

作者：

Ali, Tahira Mohsin ^{[1
]}

Waqar, Saad ^{[1
]}

Ali, Syeda ^{[1
]}

Mehboob, Sundus ^{[1
]}

Hasnain, Abid ^{[1
]}

机构：

[1] Univ Karachi, Dept Food Sci & Technol, Karachi 75270, Pakistan

来源：

STARCH-STARKE | 2015年 / 67卷 / 1-2期

关键词：

Corn; Mayonnaise; Octenyl succinic anhydride; Sorghum; FUNCTIONAL-PROPERTIES; PASTING PROPERTIES; MODIFIED POTATO; DIETARY-FAT; OCTENYLSUCCINYLATION; REPLACER; MAIZE; RISK; FOOD; WAXY;

D O I：

10.1002/star.201400153

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Mayonnaise is a popular condiment containing 65-75% oil by weight. The aim of the study was to develop a low fat (75% fat-replaced) mayonnaise using chemically modified octenyl-succinic anhydride (OSA) corn and OSA-sorghum starches. Secondly, the functional properties of native and modified corn and sorghum starches were also compared. The setback viscosity of OSA-sorghum starch was found to be the least while the textural changes in OSA-sorghum on cold storage were found to be negligible. Overall acceptability of low fat mayonnaise (LFM) was scored higher than full-fat mayonnaise (FFM). But the textural attributes of LFM made from OSA-sorghum were found to be quite similar to FFM.

引用

页码：183 / 190

页数：8

共 29 条

[1]

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[2]

MORPHOLOGICAL, PHYSICOCHEMICAL, AND PASTING PROPERTIES OF MODIFIED WHITE SORGHUM (SORGHUM BICOLOR) STARCH [J].